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1 pack
butter
3 tbsp.
ground turkey
1 ½ lb
1 pkg (1 oz.)
Worcestershire sauce
1 tbsp.
ground black pepper
½ tbsp.
canola oil
2 tbsp.
sharp cheddar cheese
5 slices
1 bottle
small red onion, peeled and cut into rings
1
Roma tomatoes, sliced into 3 rounds each
3
lettuce, torn into slider-sized pieces
4 leaves
skewers
9
For safe meat preparation, reference the USDA website.
Butter inside of top and bottom bun using 3 tbsp. of butter. Toast on a griddle until golden brown.
In a bowl mix ground turkey, Worcestershire, sauce dry ranch mix and pepper. Form into 9 3”-wide patties of equal size and thickness.
Fold cheese slices in half and then in half again to make 4 even pieces. Use 2 pieces per slider.
Preheat grill to medium high. Brush the tops and bottoms of the sliders with oil to prevent them from sticking. Place the sliders on the grill and cook for 5 minutes.
Flip sliders and cook for 3 minutes. Top with cheese and cook for 2 more minutes.
Remove from grill and rest for 2 minutes. Turkey burger must reach an internal temperature of 165°F.
Spread 1 tsp. Ranch dressing on the inside top and bottom of each bun.
Top the bottom bun with lettuce leaf. Place slider on top of lettuce. Top with slice of tomato and red onion slice.
Cover with top half of bun. Secure each slider with a skewer.
